Free Phenolic Acids in Shanxi Aged Vinegar: Changes During Aging and Synergistic Antioxidant Activities |
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| Authors: | Hengye Chen Youxiang Zhou Yanchun Shao |
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| Affiliation: | 1. Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province, P. R. China;2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province, P. R. China;3. Institute of Agricultural Quality Standards and Testing Technology Research, Hubei Academy of Agricultural Sciences, Wuhan, Hubei Province, P. R. China |
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| Abstract: | Shanxi aged vinegar (SAV) is the most famous one among the four typical famous vinegars in China, which is produced by spontaneous solid-state fermentation using sorghum, bran, and millet chaff and Daqu. In this study, free phenolic acids (FPAs) species and changes during SAV aging, and the synergistic antioxidant activities between FPAs was investigated. The results revealed that eight FPAs, including protocatechuic acid, p-hydroxybenzoic acid, salicylic acid, dihydro sinapic acid, p-coumaric acid, sinapic acid, dihydro ferulic acid, and ferulic acid, stably existed during SAV 0–5 year aging periods, whereas during the aging time evaporation of water and FPAs combining with melanoidins made prediction of precise FPAs contents difficult. With regard to FPAs synergistic antioxidant activities, it was observed that the FPAs antioxidative interrelations were antagonism in antiradical activity experiments. And, only a few groups of FPAs mixtures showed antagonism in reduction experiments. |
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| Keywords: | Shanxi aged vinegar UPLC–MS Phenolic acids Identification Synergistic antioxidant activities |
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